Ingredients
12
12 servings
- •¾ cup all purpose flour, plus more for dusting
- •¾ cup potato starch
- •½ cup powdered sugar
- •½ teaspoon baking powder
- •½ teaspoon kosher salt
- •1 stick unsalted butter, cold, cubed
- •2 large egg yolks
- •½ teaspoon lemon zest
- •½ teaspoon vanilla extract
- •½ cup dulce de leche
- •1 cup finely ground coconut
Instructions
- In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
- Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
- Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
- Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.
- Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 195
- Carbohydrate: 29g
- Fat: 6g
- Fiber: 2g
- Protein: 4g
- Sugar: 11g
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